Welsh crempog (also known as Ffroes) differ from the British / French crepe. More like the American pancake and bigger than the Scotch pancake, crempog can be made with or without yeast, with buttermilk, oats or speckled with raisins or currants. Traditionally, they are made from self-raising flour, salt, eggs, milk and butter. Often stacked in a pile and smothered with butter, the stack can be sliced like a wedge of cake and eaten as a teatime treat.
2 oz/ 55g butter
15 fl oz/ 450 ml warm buttermilk
10 oz/ 275g all purpose/plain flour
3 oz/ 75g sugar
1 tsp bicarbonate of soda
½ tsp salt
1 tbsp vinegar
2 eggs, well beaten
Stir the butter into the warmed buttermilk until melted. Gradually pour the milk and butter into the flour and beat well. Leave the mixture to stand for at least 30 minutes (or a few hours if possible) before stirring in the sugar, bicarbonate of soda, salt and vinegar into the beaten eggs. Pour this mixture into the flour and milk mixture and beat well to form a smooth batter. Heavily grease a griddle or hot-stone and heat, then drop the batter, a tablespoon at a time onto the heated griddle and cook over a moderate heat until golden brown on both sides. Keep the crempog warm and continue this method until all the batter is used up. Spread butter on each pancake and eat while warm. Jam, banana, syrup, currants and even a chocolate drizzle are of course optional!